Cinnamon Doughnut Muffins

This recipe appeared in my email inbox today and it sounded so good that I made it for an afternoon tea visit with a dear friend.  They came out great!  Even my kids gobbled them up.

Photo by Nicole Hunn
Photo by Nicole Hunn

Craving a doughnut? Try these quick and easy gluten-free breakfast muffins.

¾ cup milk of choice
1 cinnamon stick, optional
½ cup (8 tablespoons) unsalted butter or dairy-free alternative,
    room temperature
⅔ cup sugar
2 extra-large eggs*
1½ teaspoons pure vanilla extract
1½ cups gluten-free all-purpose flour blend of choice
¾ teaspoon xanthan gum (omit if already in your flour blend)
2 teaspoons baking powder
¼ teaspoon kosher salt
¼ teaspoon cream of tartar
¼ teaspoon ground cinnamon


½ cup sugar
1 teaspoon ground cinnamon

1. Preheat oven to 350°F. Grease a standard 12-cup muffin tin with unsalted butter or line with muffin papers and set aside.

2. In a medium saucepan over medium-high heat, heat the milk and cinnamon stick, if desired, whisking constantly for about 6 minutes or until reduced to about ½ cup liquid. Strain mixture and discard cinnamon stick. Set aside to cool.

3. In a large bowl, cream the butter or dairy-free alternative and sugar until light and fluffy. Add the eggs, one at a time, and vanilla and mix until well combined.

4. Whisk together the flour blend, xanthan gum, baking powder, salt, cream of tartar and ground cinnamon and add to the wet ingredients. Add the cooled scalded milk in a slow, steady stream, mixing to combine. Beat the batter until it thickens and becomes a bit more elastic.

5. Divide the batter evenly among 12 prepared muffin cups. Place the muffin tin in the center of preheated oven and bake 15 to 18 minutes or until muffins are lightly brown and a toothpick inserted in the center of the middle muffin comes out with a few moist crumbs attached.

6. While muffins are baking, make the topping by combining cinnamon and sugar in a medium-size bowl. Once muffins are finished baking, allow them to cool slightly and then roll tops (while still warm) in the topping. Set aside to cool completely.

Each doughnut muffin contains 239 calories, 5g total fat, 5g saturated fat, 0g trans fat, 61mg cholesterol, 168mg sodium, 33g carbohydrate, 0g fiber, 2g protein.

*For Egg-Free Cinnamon Doughnut Muffins, replace 2 eggs with 3 tablespoons applesauce + 1 teaspoon baking powder + 1 tablespoon flaxmeal + 3 tablespoons hot liquid (combined and mixed well). Add ¼ cup additional flour blend to dry ingredients if dough is too wet.

Nicole Hunn is the author of Gluten-Free on a Shoestring and Gluten-Free on a Shoestring Quick and Easy. For more on these cookbooks or to order, click here.


Recipe Notes:


I used rice milk as my milk of choice.  Instead of butter, I used mostly coconut oil (about 3/8 cup), but found that the sugar "butter" mix wasn't whipping nicely so I added a little Earth's Balance margarine (maybe 1.5 tablespoons).  I also didn't have extra large eggs so I added 2 tablespoons of applesauce to make up for the difference in egg size.  For my GF flour, I used Silvana's All Purpose Gluten Free Flour Mix.


This definitely doesn't qualify as health food, but it's a delicious treat that passed the taste test of three normal (i.e. non-allergic, non-GF, non-DF) eaters with flying colors.

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